Almond Nut Milk Yoghurt - Like Spackle!!

[Guest guest]

I should report that the almond milk yogurt I tried last week cultured just perfectly the first timeMy almond nut yoghurt come out looking like Spackle! I don't know if you have Spackle in America but it is what you put on walls to fill any holes!!! Thick, white and virtually indestructible :-)I used GIPro non-dairy starter and a recipe from BTVC-SCD (Donna's recipe) which uses 1 1/3 cups of almonds etc.... I fermented my yoghurt for 12 hours in an Excalibur, then overnight in the fridge followed by dripping over the next night.I am not complaining - but wondering if this is how it is supposed to be?? Anne-Marie in AustraliaIBS 2007SCD 14 weeks

[Guest guest]

Funny, my almond milk yogurt was pretty thin. I tried to drip it but

cheesecloth was NOT successful and i had several layers. It dripped for

awhile but when I tried to squeeze it oozed up and out like toothpaste.

It was still not terrible firm. I used 1 - 1/4 cups almond flour to

make a quart of almond milk, and I used Yogourmet starter. Maybe the

starter was the difference.

Spackle sounds a bit too firm!

My almond nut yoghurt come out looking like Spackle! I don't know if

you have Spackle in America but it is what you put on walls to fill any

holes!!! Thick, white and virtually indestructible :-)

I used GIPro non-dairy starter and a recipe from BTVC-SCD (Donna's

recipe) which uses 1 1/3 cups of almonds etc.... I fermented my yoghurt

for 12 hours in an Excalibur, then overnight in the fridge followed by

dripping over the next night.

I am not complaining - but wondering if this is how it is supposed to

be??

Anne-Marie in Australia